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Let me be honest for a second: by 4:30 p.m., I’m usually standing in my kitchen with no clue what I’m making for dinner, a laundry basket in the hallway, and at least one person asking me what time we’re eating. And that’s exactly when this recipe saves the day.
This slow cooker chicken and potatoes isn’t flashy. It’s not the kind of thing that goes viral or gets you recipe-of-the-year awards. But you know what it is? It’s simple. It’s filling. It makes your kitchen smell like someone actually cared when they made dinner.
It reminds me of the kind of meals my mom made when I was growing up — not complicated, but always comforting. The kind of dinner where everyone actually sits down at the table without being asked twice (and maybe even puts their phones down for five whole minutes).
Why I Keep Coming Back to This One
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No weird ingredients — everything’s already in your kitchen.
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The slow cooker does the heavy lifting while you live your life.
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It makes your house smell like Sunday afternoon.
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It feeds hungry people without you needing to hover over the stove.
What You’ll Need (Nothing Fancy Here)
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4 boneless, skinless chicken breasts — or thighs if you like ‘em juicier
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6 medium potatoes — sliced into thick rounds, peel ‘em if you want
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2 tbsp olive oil
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Salt & pepper — just eyeball it, honestly
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1 tsp garlic powder + 1 tsp onion powder — flavor without the fuss
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1 tbsp dried rosemary + 1 tbsp thyme — or whatever herbs you’ve got
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½ cup chicken broth — from the box or bouillon, no judgment
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2 tbsp butter, cut into little bits — because butter makes everything better
Alright, Let’s Make Dinner
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Layer those potatoes
Start by tossing the sliced potatoes in the bottom of your slow cooker. Don’t worry about perfection — just pile them in there. -
Season ‘em up
Drizzle a little olive oil over the top and sprinkle with salt, pepper, garlic powder, and onion powder. Give them a quick toss (with clean hands — or a spoon if you’re feeling fancy). -
Add the chicken
Nestle those chicken breasts right on top of the potatoes. If they’re uneven in size, just tuck them close together. They’ll figure it out. -
Herbs + broth = magic
Sprinkle the rosemary and thyme over everything. Then pour the broth around the edges (so you don’t wash off the seasoning), and dot the whole thing with little pieces of butter. -
Set it and forget it
Cover it up and cook on low for 6–7 hours or high for 3–4. I usually do low — it gives the flavors time to cozy up to each other. -
Dinner’s ready when…
The potatoes are tender, the chicken practically falls apart with a fork, and your kitchen smells like a little herb garden took a nap in a slow cooker.
Make It Your Own (Because Why Not?)
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Want it brighter? Add a squeeze of lemon juice and a little zest before cooking.
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Creamy version: Stir in a splash of cream or a dollop of sour cream right at the end.
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Veggie boost: Toss in sliced onions, carrots, or even green beans.
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Feeling spicy? Add a pinch of red pepper flakes or a splash of hot sauce.
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Swap the potatoes: Sweet potatoes are great if you want a little sweetness in the mix.
What to Serve with It
You don’t need much. This dish is hearty on its own. But if you’re in the mood to round it out:
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A simple salad with something tangy (like vinaigrette or lemon juice)
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Steamed broccoli or green beans with butter
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Crusty bread or rolls to mop up those buttery juices
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And if you’re feeling Midwestern? A little coleslaw or cucumber salad on the side wouldn’t hurt one bit.
One Last Thought
This isn’t the kind of recipe that makes headlines. It’s not trendy or complicated. But it’s real. It’s warm. And it works.
It’s the kind of meal that waits for you — not the other way around. That fills your house with good smells and gets dinner on the table without stress. The kind of meal that quietly says, “I’ve got you.”
If you give it a try, let me know what you think. I’d love to hear what herbs you used or if you added your own little twist. You can never have too many cozy dinners up your sleeve, right?
Slow Cooker Herb-Infused Chicken and Potatoes
Ingredients
- 4 boneless, skinless chicken breasts
- 6 medium potatoes sliced into thick rounds
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp dried rosemary
- 1 tbsp dried thyme
- 1/2 cup chicken broth
- 2 tbsp butter cut into small pieces
Instructions
- Place the sliced potatoes in the bottom of the slow cooker, arranging them in an overlapping pattern.
- Drizzle the olive oil over the potatoes and sprinkle with half of the salt, pepper, garlic powder, and onion powder.
- Nestle the chicken breasts on top of the potatoes.
- Season the chicken with the remaining salt, pepper, garlic powder, and onion powder.
- Sprinkle the dried rosemary and thyme evenly over the chicken and potatoes.
- Pour the chicken broth around the edges of the slow cooker.
- Dot the top of the chicken and potatoes with the small pieces of butter.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the potatoes are tender.
- Once done, carefully remove the chicken and potatoes from the slow cooker and serve hot.